Sep 24, 2020

Spicy Sausage and Kale Soup

By Jeri Mobley-Arias

A delicious fall favorite, and really, good anytime of the year–this spicy sausage + kale soup exudes cozy, comforting goodness.

Growing up in a Filipino household, soup was eaten throughout the year, regardless of the season. There's something comforting about eating a bowl of piping hot soup on a warm day–it's almost has a colling effect that simultaneously warms the soul. Anyone else agree?

Fall is officially here and despite the Los Angeles weather not budging below 92°F anytime soon, it seems as though I’m being nudged to bring on all the cozy “fall” eats regardless of the weather, and frankly, I’m okay with that.

What I most enjoy about this soup is how well the buttery yukon gold potatoes compliment the spicy Italian sausage and kale. This soup also tastes better after it sits for a bit. Try to hold off from reaching for a ladle and bowl and wait ~30 minutes before diving in. This gives the flavors time to dance together, yielding delicious soup.

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By Jeri Mobley-Arias

A delicious fall favorite, and really, good anytime of the year–this spicy sausage + kale soup exudes cozy, comforting goodness.

½ lb spicy Italian chicken sausage, caseins removed
1½ tbsp ghee or avocado oil
½ large brown onion, diced
2 tbsp garlic, minced
½ lb baby yukon gold potatoes, cut into 1” pieces and place in a small bowl filled with water
1 bunch of lacinato kale, stems removed and roughly chopped
1 tsp oregano, dried
¼ tsp salt + more to taste
½ tsp pepper + more to taste
¼ tsp pimentón or smoked paprika
4 cups chicken bone broth

In a dutch oven, cook sausage until thoroughly cooked. Remove sausage from dutch oven and set aside. Discard fat from sausage and place back on the stove.
Heat dutch oven over medium-high heat and add ghee or avocado oil. Add onion + garlic and cook until fragrant, 2-3 minutes. Add oregano, salt, pepper, pimentón and cook for 1 min.
Add potatoes and cook for 3 mins.
Add sausage and kale and cook until kale is wilted.
Add bone broth and bring contents to a boil. Reduce heat to a simmer and cover dutch oven with lid. Cook for 20 minutes or until potatoes are tender.
Enjoy with sourdough bread and freshly grated parmesan cheese.